Recipe: Pumpkin Praline Cheesecake

November 23, 2010 By: Serena

Note:  If you follow me on twitter, you’ll know that this cheesecake met its untimely demise when it hit the pavement on my way to work yesterday morning.  It was so sad, and (I admit) tragically funny.  What makes it worse is that I had made a mini one for myself so I know how good it tastes.  There’s more to the story – perhaps one day when I’m over the sting of wasted dessert, I’ll share. But there sure were some disappointed people at work yesterday.

I’m just going to come out and admit it – I’m not a huge fan of pumpkin pie.   I know, crazy right?  I think it’s psychological – the whole it’s a vegetable (I know, it’s technically a fruit, but come on) but it’s sweet, etc. etc.  But if you throw cheesecake into the mix, well now – that’s a different story.  And if you put praline topping on top of the whole shebang – ok, NOW we’re talking.  My second Thanksgiving recipe post for pumpkin praline cheesecake is a little more time intensive, but its actual steps are quite simple. Let’s get started, shall we?

You will need:

2 cups crushed graham crackers (approx. 9 large graham crackers)
1 stick unsalted better, melted
3 tbsp cup sugar

3 8-oz packages cream cheese, softened
1.25 cups sugar
3 eggs
1 tsp vanilla extract
1 15-oz can pumpkin pie filling

Praline Topping:
1.5 cups chopped pecans
0.5 cups dark brown sugar, packed
3/4 cups heavy whipping cream
1 tbsp butter, unsalted
3/4 tbsp vanilla extract
1/8 tsp salt

1. Preheat oven to 350 degrees and line bottom of 9-inch springform pan with parchment paper. Coat paper and sides with butter.

2. Combine crushed graham crackers with melted butter and sugar. Press into bottom of pan.



1. Beat cream cheese with electric mixer until fluffy, about 1 minute.  Add sugar and vanilla and beat until smooth.


2. Add eggs one by one, beating after each addition.

3. Separate approximately 1/3 of cream cheese mixture into separate bowl.  Fold pumpkin into this bowl until incorporated.

4.  Pour plain cream cheese mixture over crust.  Carefully layer pumpkin cream cheese mixture on top.

5.  Boil 8 cups of water. Place springform pan in larger pan, filling larger pan with enough boiling water to reach halfway up the sides of the springform (I wrap foil around the bottom of the springform to prevent leaks).

6. Bake for 75 minutes, or until edges are firm and the center 3 inches or so are still slightly wobbly.  Cool on wire rack for 1 hour, then chill, covered in fridge for at least 4 hours. Overnight is even better.  (That’s why I’m posting this recipe on Tuesday!)

Praline Topping:
1. Preheat oven to 350 degrees.  Toast pecans in pre-heated oven for 8 minutes.

2. Combine brown sugar, cream and butter over medium heat.  Boil for 2 minutes, stirring occasionally.

3. Turn off heat and add vanilla, pecans and salt to mixture.  Let cool (approx 20 minutes)

4. Pour topping over chilled cheesecake and serve immediately!

Have you ever dropped a dessert? (gah! I’m over it, really.)

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15 Comments to “Recipe: Pumpkin Praline Cheesecake”

  1. PartyPlannerGal says:

    OMG, my husband would LOVE this – he loves cheesecake and pumpkin, so this will send him over the moon. Thanks for the great recipe!!!

  2. AHHHHHHHHH SO SAD!!!!! I can't even imagine what I'd do if I dropped a cheesecake. It's even sadder that your cheesecake looks amazing. Love that you can see all the tasty layers!

  3. Try Anything Once Terri says:

    This looks amazing. I can't a get basic cake from scratch yet, so I doubt that I will be trying this anytime soon. 🙁 I'm sorry you dropped it. 🙁

  4. This looks delicious! I'm so sorry you dropped it though! That's a HUGE bummer. 🙁

  5. Mmm, this looks delicious! And I'm with you, I am SO not into pumpkin pie! Mike, however, loves it! I'm more of a cheesecake girl, so this would be the perfect "meet in the middle" dessert. Yum!

  6. Yum, this looks so delicious! I only like homemade pumpkin pie, not store bought, but this looks way better for a holiday dessert!

  7. That thing looks amazing! I'm not a huge pecan fan but this?! This I could eat. I'm sorry it met the pavement. 🙁

  8. Oh my gosh, I SO wish K's mom hadn't made regular pumpkin cheesecake already… this looks amazing!

  9. And here I thought pumpkin cheesecake couldn't get any better… that praline topping is the perfect finishing touch!

  10. I've dropped many!
    The most memorable one was when I brought a box of macarons for a store manager to promote my product for an upcoming party. I dropped the box right in front of him, and every single macaron broke.
    I've learned to always bring 2 boxes just in case!

  11. Yum!!! This looks so delicious! That praline topping just makes everything even yummier. I'm so sorry that it took a spill before it could be devoured! Truly tragic. 😀

  12. StephanieMarie says:

    I saw this recipe when it posted and I decided to give it a try for thanksgiving…. I think it was the item that my family was most thankful for. It was A-M-A-Z-I-N-G! Thank you so much for posting it. I usually shy away from things that look complicated but your directions were incredibly easy to follow and it was a very well written tutorial. Loved having pictures of all the steps.

  13. BigAppleNosh says:

    @StephanieMarie I'm so happy your pumpkin praline cheesecake was a hit! Your comment made my day 🙂

  14. Creature Gorgeous says:

    That looks amazing!!! I'm glad you can laugh about it!!!! I'd die and go home and sulk. Okay, and maybe laugh, too.

  15. Being an Aussie, i'm completely unfamiliar (& intimidated by) the idea of baking a pumpkin pie. I'm gonna make this for my American boyfriend & rock his world! Thanks Serena!


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